Bring a pot of water to a boil, then add 1 tsp rosemary and 24 oz potatoes. Boil over low heat for 15 minutes. Remove the potatoes and let them cool off.

To the same boiling pot, add 6 oz green beans. Continue cooking for 2 more minutes. Drain them and set aside.

Make the dressing while waiting for the potatoes and the green beans to cook. Add 3 tbsp olive oil, 1 tbsp red wine vinegar, 1/4 tsp salt, 1/2 tsp black pepper, 1 tbsp garlic, and 2 tbsp parsley into a mixing bowl, then stir to combine.

In a medium/large bowl, put 4 oz tomatoes, the potatoes, the green beans, and the dressing together and give everything a gentle toss.

Plate and serve!